coconut peanut butter chocolate chunk cookies

coconut peanut butter chocolate chunk cookies

To get the marbled effect in these cookies, prepare the dough in two batches. If you can not find coconut peanut butter, use 1/4 cup less peanut butter and add 1/4 cup coconut butter.

Ingredients

• 410 g gluten-free flour blend (we used our house blend of brown rice, potato, and tapioca)
• 2 tsp xanthan gum if your flour blend doesn't include it
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• pinch freshly grated nutmeg
• 2 sticks (8 oz) butter
• 1/2 cup coconut peanut butter
• 1/2 cup chocolate coconut peanut butter
• 192 g (1 cup) light brown sugar
• 144 g (3/4) cup sugar
• 2 eggs
• 1 cup shredded coconut
• 25 g (1/3 cup) cocoa powder
• 1/2 c chopped semi-sweet chocolate (optional)
• 96 g (1/2 cup) sugar for rolling

Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with silicon mats or parchment paper.
2. Combine flour, baking soda, baking powder, salt, and nutmeg. Mix well and divide into two batches (about 212 g each). Set aside.
3. Prepare the coconut peanut butter cookie dough: In a mixing bowl, beat 1 stick of butter until soft, taking care to scrape down the sides of the mixing bowl. Add the coconut peanut butter and mix well. Add 96 g (1/2 cup) light brown sugar. Add 72 g (1/4 cup + 2 tbsp) sugar. Mix until fully incorporated, then add 1 egg. Mix well. Add half of the dry ingredients (about 212 g) and mix until incorporated. Mix in 1/2 cup shredded coconut. Remove cookie dough from the mixing bowl, cover, and refrigerate.
4. Prepare the chocolate coconut peanut butter cookie dough: In a mixing bowl, beat 1 stick of butter until soft, taking care to scrape down the sides of the mixing bowl. Add the coconut peanut butter and mix well. Add 96 g (1/2 cup) light brown sugar. Add 72 g (1/4 cup + 2 tbsp) sugar. Mix until fully incorporated, then add 1 egg. Mix well. Add the remaining dry ingredients (about 212 g) and cocoa powder and mix until incorporated. Mix in 1/2 cup shredded coconut and 1/2 cup chopped semi-sweet chocolate (optional). Remove cookie dough from the mixing bowl, cover, and refrigerate for 30 minutes.
5. Once chilled, fold the two cookie doughs together with a spatula, taking care not to over mix. Use a 1 inch ice cream scoop to form balls of dough. Roll in sugar and place on the cookie sheet. Flatten using a potato masher or a fork in a crisscross pattern.
6. Bake for 6 minutes, then rotate cookie sheets and bake for an additional 6 minutes. Cookies might look soft in the center because of the high fat content, but let me assure you, they will set as soon as they are cooled. If you want, do a test cookie first to make sure the time is accurate.
7. Using a spatula, move cookies to a cooling rack.
8. Enjoy with milk or as desired. :)